Seafood Kare-Kare
This seafood Kare-Kare dish puts a fiesta-style twist on the classic Filipino favorite with crispy fried squid, juicy shrimp, fresh tahong, and vibrant veggies, simmered in DEL MONTE Quick n Easy Kare-Kare Mix. The thick peanut sauce perfectly complements every bite, creating a flavorful dish that’s extra hearty and balanced.
Recipe Details
Category Fish & Seafood
Serving 6 servings
Cooking Time 37 minutes
Preparation Time 25 minutes
Ingredients
- 500 G Squid, Ink Sac, Backbone and Eyes Removed, Sliced
- 1 Tsp Calamansi Juice
- 1/4 Tsp Salt
- 2 Tbsp Oil, for Frying
- 2 Cups Water
- 300 G Tahong
- 1 Pack DEL MONTE Quick 'n Easy Kare-Kare Mix (50g), Dissolved in 3/4 Cup Tahong Broth
- 100 G Sitaw, Sliced into 3-Inch Length
- 1 1/2 Tbsp Ginger, Cut into Strips
- 100 G Puso ng Saging/Banana Heart, Trimmed, Sliced, Soaked in Water
- 250 G Shrimp, Trimmed
- 2 Tbsp Taba ng Talangka
- 100 G Pechay Tagalog
Cooking Tools Needed
, Bowls, Measuring Cups, Spatula, Chopping Board, Measuring Spoon, Strainer, PotCooking Skills Needed
Chopping, SimmeringDirections
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1.
Season squid with calamansi juice and salt. Fry for 3 minutes. Set aside.
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2.
Boil tahong in water until shells are just opened, discard half shell and reserve stock.
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3.
Combine DEL MONTE Quick n Easy Kare-Kare Mix mixture with sitaw, ginger, and drained banana heart in pan. Cover and simmer for 5 minutes, stirring occasionally.
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4.
Add shrimps, taba ng talangka, and tahong. Stir. Simmer for 5 minutes.
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5.
Add pechay and squid. Simmer for 3 minutes or until cooked.
Lusog Notes
This fiesta-style dish is packed with iron for a healthy metabolism and calcium for strong bones and teeth.
Chef's Tips
Fry the squid just until it changes color to keep it tender. Squid turns rubbery when overcooked.
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Recipe Details
Category Fish & Seafood
Serving 6 servings
Cooking Time 37 minutes
Preparation Time 25 minutes
Lusog Notes
This fiesta-style dish is packed with iron for a healthy metabolism and calcium for strong bones and teeth.
Chef's Tips
Fry the squid just until it changes color to keep it tender. Squid turns rubbery when overcooked.